banana crunch muffins
I made Ina's Banana Crunch Muffins last night, since we had some bananas going off.
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional
Preheat the oven to 350 degrees F.
Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
I did not add any diced bananas, or put anything on top before baking. On the show, she made the muffin batter (minus the bananas) the night before, refrigerated it overnight, and then added the extra bits the next morning before baking, but we put it together as the recipe says and baked them last night.
They turned out quite yummy. They didn't rise a whole lot, so filling them to the top is definitely a must. I made 12 big ones and a whole pan of mini-muffins in my new silicone mini-muffin tray. The only problem with that is...I can't get the damn things out properly. How annoying. Anyone have any tips for that?
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional
Preheat the oven to 350 degrees F.
Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
I did not add any diced bananas, or put anything on top before baking. On the show, she made the muffin batter (minus the bananas) the night before, refrigerated it overnight, and then added the extra bits the next morning before baking, but we put it together as the recipe says and baked them last night.
They turned out quite yummy. They didn't rise a whole lot, so filling them to the top is definitely a must. I made 12 big ones and a whole pan of mini-muffins in my new silicone mini-muffin tray. The only problem with that is...I can't get the damn things out properly. How annoying. Anyone have any tips for that?